Preserve the taste of summer with this easy homemade peach jam recipe! With just 4 ingredients, this small batch peach jam is perfect for spreading on toast, topping pancakes, or adding to your favorite ice cream. No pectin or water bath canning is needed!
Love homemade jam recipes? Check out my Strawberry Freezer Jam and Raspberry Rhubarb Jam next!
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Quick Answer: How to Make Peach Jam Without Pectin, in a Nutshell
Cook chopped peaches with sugar, lemon juice, and apple juice until they release their juices, then simmer until thick. No boil-down guesswork needed - the cold plate test tells you exactly when it's set. Full cooking time and process below.
Why Make Homemade Peach Jam?
There's something incredibly satisfying about making your own jam. Not only do you get to control the ingredients, but you also get to enjoy the fresh flavor of homemade jam whenever you like.
If you only ever make one jam, make this peach jam. While I love making my raspberry rhubarb jam and strawberry freezer jam, this peach jam is my all-time favorite. Plus, it's a great way to use up ripe peaches during the summer season.
If you have even more fresh peaches to preserve, try my Canned Peaches for another easy way to enjoy them throughout the year.
Ingredients You'll Need
Here's what you'll need to make this easy peach jam recipe:
- Peaches. I used 4-5 cups of fresh, ripe peaches, which is about 1-½ to 2 pounds, or about 7-8 large peaches. Remove the skins, pit them, and chop them into small chunks. See below for the easiest way to peel the skins.
- Sugar. You can increase or decrease the amount of sugar depending on how sweet you like your jam. If your peaches are quite sweet, you may not need to use much.
- Lemon Juice. Adds a bright, fresh flavor.
- Apple Juice. Helps thicken the jam naturally, thanks to its high pectin content.
Preparing the Peaches
To get started, remove the skin from the peaches. The easiest way to do this is by using a paring knife to cut an 'X' in the bottom just through the skin, then blanching them in boiling water for one minute. Transfer them to a bowl of ice cold water and the skins will now slip off easily. Once peeled, cut the peaches into wedges and remove the pit.
How to make Peach Jam
The recipe card at the bottom of this post contains a full list of ingredients and measurements.
- Cook the Peaches: Place the chopped peaches in a large pot with the sugar, lemon juice, and apple juice. Turn the heat to medium and bring the mixture to a gentle boil, stirring frequently, until the sugar has dissolved and the peaches have released their juices.
- Simmer the Jam: Reduce the heat slightly and let the jam simmer, uncovered, stirring occasionally, until it thickens. This can take about 30-40 minutes. You'll know the jam is ready when it reaches the proper consistency-thick enough to coat the back of a spoon without running off.
- Sterilize Jars: While the jam is simmering, sterilize your jars and lids by boiling them for 10 minutes, or running them through the dishwasher. Keep them hot until ready to fill.
- How to Know When the Peach Jam Is Done: To check if your jam is ready, use the cold plate test (also called the plate freezer method). Place a teaspoon of hot jam on a small plate and place it in the freezer for one minute. Push it with your finger and if it wrinkles and holds its shape, the jam is set and ready to be jarred. If not, repeat the test every few minutes.
- Fill the Jars: Use a funnel to carefully ladle the hot jam into the jars, leaving about one inch of headspace to allow for expansion if freezing.
- Cool and Store: After filling, place the jars on the kitchen counter to cool. Once cooled, screw on a lid and refrigerate for up to 3 weeks or freeze for up to 6 months.
What are some ways to use peach jam?
It is delicious served on toast or a bagel with whipped cream cheese. You can also use the peach preserves to make grilled peach chicken thighs.
It is also delicious as a topping on sheet pan pancakes, crispy buttermilk Belgian waffles, or Ninja Creami vanilla ice cream.
Variations
Here are some delicious variations you can try with your homemade peach jam:
- Spiced: While the peaches are cooking, add a teaspoon of ground cinnamon, a pinch of nutmeg, and a few cloves. This variation is perfect for the fall season and pairs wonderfully with toast or warm biscuits.
- Ginger: To add a bit of zing, add some grated fresh ginger or a teaspoon of ground ginger to the jam.
- Raspberry: Add some fresh or frozen raspberries.
Jeri's Tips for the Best Peach Jam
- Use fresh, juicy peaches for the best flavor.
- Stir frequently to prevent burning.
- Simmer until the jam coats the back of a spoon.
- Use a potato masher to squish the fruit for a less chunky consistency.
- For a smoother jam, use an immersion blender.
- For a larger batch, double or triple the ingredients.
Storage Instructions
How Long Does Homemade Peach Jam Last In The Fridge?
Homemade peach jam can last in the fridge for up to 3 weeks. For longer storage, freeze it for up to 6 months.
Can I Freeze Peach Jam?
Yes, you can freeze the peach jam in a glass jar or container for up to 6 months. Defrost in the refrigerator before using.
How Do You Can Peach Jam For Pantry Storage?
For longer pantry storage, you can process the jam in a water bath canner. To do this, fill the hot, sterile jars with jam to a ¼-inch from the top, seal, and process in a hot water bath canner for 5 minutes. Once sealed, the jam can be stored in the pantry for up to a year.
Because the jam has a low sugar content, it may start to spoil after two weeks. I recommend storing it in small jars so you use it before it goes bad.
FAQs
Jam can be thickened without pectin by simmering it longer and adding lemon juice and apple juice which contains natural pectin which will help the jam set.
Simmer the jam longer until it thickens.
Yes, you can leave the skin on peaches when making the jam.
Yes, you can use nectarines instead of peaches.
Yes, you can use frozen peaches to make jam. You may need to simmer it longer to thicken and let the extra moisture evaporate.
Printable Recipe
Homemade Peach Jam (No Pectin)
Ingredients
- 4-5 cups fresh peaches peeled, pitted, and chopped
- 1 cup granulated sugar
- 3 tablespoons apple juice
- 1 tablespoon lemon juice
Instructions
- Prep the Peaches: If you prefer a smoother jam, remove the skins by cutting an 'X' in the bottom through the skin, then blanching the peaches in boiling water for 1 minute, then transferring them to an ice bath. The skins should slip off easily. Pit the peaches and cut them into wedges or small pieces.
- Mix Ingredients: In a large saucepan, combine the chopped peaches, sugar, lemon juice, and apple juice. Stir to combine.
- Cook the Jam: Place the saucepan over medium heat. Cook the mixture, stirring frequently, until the sugar dissolves and the peaches begin to release their juices. Lower the heat and continue cooking, uncovered, for 30-40 minutes, or until the jam thickens and coats the back of a spoon.
- Test for Doneness: To check if your jam is ready, use the plate freezer method. Place a teaspoon of hot jam on a small plate and place it in the freezer for one minute. Push it with your finger and if it wrinkles and holds its shape, the jam is set and ready to be jarred. If not, repeat the test every few minutes.
- Fill the Jars: Once the jam has reached the desired consistency, remove it from the heat. Use a funnel to ladle the hot jam into clean, sterilized jars, leaving about 1 inch of headspace.
- Cool and Store: After filling, place the jars on the kitchen counter to cool. Once cooled, screw on a lid and refrigerate for up to 3 weeks or freeze for up to 6 months.
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Notes
- Use fresh, juicy peaches for the best flavor.
- Stir frequently to prevent burning.
- Simmer until the jam coats the back of a spoon.
- Use a potato masher to squish the fruit for a less chunky consistency.
- For a smoother jam, use an immersion blender.
- For a larger batch, double or triple the ingredients.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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LoLa says
My "jam" has been on for an hour and a half, and is still not thickened. Any thoughts?
Jeri Walker says
Hi LoLa! The jam will thicken a bit more as it cools and especially after it's refrigerated. However, if it's still quite runny after simmering for that long, make sure you're cooking it uncovered so the liquid can evaporate, turn the heat up slightly while stirring frequently, and if it still doesn't thicken, add 1 to 2 teaspoons of minute tapioca to thicken it.